homemade vegetable broth / stock (low sodium)

Name: Homemade Vegetable Broth / Stock (Low sodium)
Prep time: 5 min
Cook time: 3 h
Ingredients: 11 cup(s) water; 2 - carrots; 2 - celery; 1 - green bell pepper; 1 - jalapeno; 1 - yellow onion; 5 clove(s) garlic; 1 teaspoon(s) kosher salt; 1 teaspoon(s) soy sauce; 1/2 - fennel (optional); - handful of cherry tomatoes (optional); 5-6 - green onions (optional)

(1 RATING)

87 Pinches 1 Photo

Monica H

Michigan City, IN

Updated on Aug 18, 2011

Stop buying those cans of broth; making your own is SO EASY you'll freak. And, about one million times better for you, too. This I make is low-sodium style. I don't like salty broths; if I need to, I'll just add salt to the dish I am making while using the broth. But if you like a salty broth, add more salt than what I put in this recipe.

Rate

prep time 5 Min

cook time 3 Hr

method ---

yield a bunch

Ingredients

11 cups water
2 - carrots
2 - celery
1 - green bell pepper
1 - jalapeno
1 - yellow onion
5 cloves garlic
1 teaspoon kosher salt
1 teaspoon soy sauce
1/2 - fennel (optional)
- handful of cherry tomatoes (optional)
5-6 - green onions (optional)

How To Make homemade vegetable broth / stock (low sodium)

Step 1

Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.

Step 2

Roughly chop veggies except for garlic, tomato and jalapeno; don't chop too small, just enough to fit them into the pot. Bell pepper can be cut into 2 or 3 chunks. Add jalapeno whole. Don't peel the carrots. Add all to stock pot with water.
Step 3

Chop off ends of garlic. Add to pot, peel and all.
Step 4

Add salt and soy sauce. (You can add any other vegetable you have on hand; I added fennel, green onions and cherry tomatoes because I had a lot left over. The beauty of broth making is that you can utilize all your leftover veggies into it).
Step 5

Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
Step 6

Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
Step 7

Strain away the vegetables, leaving a clean broth behind.
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